>>2766908Particularly when it's the wrong opinion. He's spot on with the wings, but dark meat on poultry has long been considered to have a much richer flavor than white meat, and the myoglobin (and slightly higher fat content) provides a more moist cut, and specifically because the thigh bone is easier to "flatten" and prepare than the tubular bone-in leg, the thigh meat is considered by most cooks to be the best and most versatile part of the bird.
I mean, I'm a white meat kind of guy so I've got my own opinions, but to suggest "thigh meat sucks" in light of the overwhelming majority of educated culinary voices to the contrary is just willful ignorance.